This Restaurant Man Book Summary is also available as a blog post at https://jsilva.blog/2021/03/19/restaurant-man-summary/
Once you’ve been hungry, things are never the same.
The road to excess does not lead to the palace of wisdom.
When you fire someone, you are securing and enforcing the position of everyone in the restaurant.
Once your ego is making the decisions, it’s over.
Quality tells, every time.
Discounting is degrading the quality of your service and undermines the professionalism of the restauranteur.
We are in the business of exceeding expectations.
Everything on the table sends a message. A big statement is not to put salt and pepper on the table. If you are a chef driven restaurant, why would you allow your customers to alter the flavor of the food?
Failure and victory are not so far apart.
Never make decisions on your best day, and never make decisions on your worst day, make all your decisions on medium days.
What is this meal really worth in terms of the experience?
If there are misspellings on the menu, how much do you think the people who created it really care?
Would you want your doctor to give you a discount? Would you go to a different doctor because he offered a 25% discount?
If you are a chef-driven restaurant, why would you allow your customers to alter the flavor of the food?